500 ml (2 cups) cooking apples, cored, peeled and sliced
5 ml (1 teaspoon) sage
500 ml (2 cups) crumbled day old white bread
salt and pepper
Directions:
Heat
BACARDI Spice rum in large sauté pan. Add onions and celery; cook, covered, 6
to 7 minutes. Add apples and sage; mix and continue cooking 18 to 20 minutes
over medium heat.
